Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Distilled Liquor Produced Using Ipguk (Koji) During Aging

입국으로 제조한 증류주의 숙성에 따른 품질 특성

  • Lee, Dae-Hyoung (Gyeonggi-do Agricultural Research Extension Services) ;
  • Jung, Jae-Woon (Gyeonggi-do Agricultural Research Extension Services) ;
  • Lee, Yong-Seon (Gyeonggi-do Agricultural Research Extension Services) ;
  • Seo, Jae-Soon (Gyeonggi-do Agricultural Research Extension Services) ;
  • Park, In-Tae (Gyeonggi-do Agricultural Research Extension Services) ;
  • Kim, Tae-Wan (Brewing Research Center, Korea Food Research Institute) ;
  • Kim, Jae-Ho (Brewing Research Center, Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Brewing Research Center, Korea Food Research Institute)
  • 이대형 (경기도 농업기술원 작물개발과) ;
  • 정재운 (경기도 농업기술원 작물개발과) ;
  • 이용선 (경기도 농업기술원 작물개발과) ;
  • 서재순 (경기도 농업기술원 작물개발과) ;
  • 박인태 (경기도 농업기술원 작물개발과) ;
  • 김태완 (한국식품연구원 우리술연구센터) ;
  • 김재호 (한국식품연구원 우리술연구센터) ;
  • 안병학 (한국식품연구원 우리술연구센터)
  • Received : 2014.06.07
  • Accepted : 2014.10.08
  • Published : 2014.12.31
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Abstract

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

연구에서는 입국 증류주를 항아리와 스테인리스 용기에 숙성시키며 숙성 시간별 증류주의 품질 특성을 검토하였다. 알코올의 경우 초기 39.8-40.9% 알코올이 숙성 180일에 항아리는 38.0-38.9%를 스테인리스 용기는 39.1-39.7%를 나타내었다. 항아리와 스테인레스 용기 모두 숙성 기간이 증가할수록 TBA값이 감압과 상압 증류주 모두에서 증가하였다. 증류주의 n-propanol, isobutanol, isoamyl alcohol는 항아리와 스테인리스 용기 모두 숙성 기간이 증가할수록 감압과 상압 증류주 모두 감소하였으며 A/B의 비율은 감압과 상압 모두 비슷한 1.32-1.35, A/P는 2.17-2.22, B/P는 1.62-1.68의 비율을 나타내었다. 입국을 이용한 증류주의 향기 성분 분석 결과 증류 초기에 감압 증류에서 높은 검출 결과를 나타낸 것은 isoamyl alcohol>isobutyl alcohol>ethyl palmitate>decanoic acid>ethyl octanoate 순서 였으며 상압 증류에서 높은 검출 순서는 isoamyl alcohol>decanoic acid>ethyl palmitate>isobutyl alcohol 순 이었다. 항아리에 숙성을 한 증류주의 경우 숙성 기간이 경과하면서 관능 점수가 감압, 상압 증류주 모두 상승하였으며 가장 높은 관능을 보인 것은 감압 증류 600 mmHg로 종합 기호도에서 $6.98{\pm}0.28$으로 가장 높았다.

Keywords

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